Ingredients
Chicken
- 6 boneless, skinless chicken thighs
Filling
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapeños, finely diced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cooking
- 2 tablespoons olive oil
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken thighs.
- Prepare the filling. In a medium bowl, combine softened cream cheese, shredded cheddar cheese, finely diced jalapeños, garlic powder, salt, and pepper. Mix well until smooth and evenly blended.
- Prepare the chicken thighs. Slightly flatten each boneless, skinless chicken thigh to create an even surface for spreading the filling.
- Stuff the chicken. Spread the cheese and jalapeño filling evenly over each flattened chicken thigh. Then roll or fold the thighs over the filling, securing them with toothpicks if necessary to keep the filling enclosed during cooking.
- Sear the chicken. Heat olive oil in an oven-safe skillet over medium heat. Once hot, place the stuffed chicken thighs in the skillet and sear each side for 2–3 minutes until they develop a golden-brown crust.
- Bake to finish cooking. Transfer the skillet with the seared chicken to the preheated oven. Bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Remove toothpicks and serve. Carefully take out the toothpicks from the chicken thighs before serving. Enjoy your flavorful jalapeño popper chicken thighs.
Notes
- Adjust the amount of jalapeños to control the spice level according to your personal preference.
- For garnish, sprinkle chopped parsley or sliced green onions on top for a fresh finish and added color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
